From the NY Times-the photo was amazing and had me hooked. Serve with cooked pasta and crusty fresh bread.
Author: Oolala
Author: Bon Appétit Test Kitchen
The only thing better than a roast chicken and a Caesar salad is a Caesar salad served with a chicken smothered in Caesar dressing and roasted until the...
Author: Molly Baz
Alexis Watson of Irvine, California, writes: "You could say I'm a bit obsessive when it comes to cooking. Often I'll take a particular recipe and spend...
Author: Alexis Watson
Brandy or Scotch also work well in a hot toddy, but the vanilla sweetness of good bourbon was our favorite-this time, at least.
Making sure the carrots are tender to their cores before you pull them from the oven makes for a smoother carrot dip.
Author: Ochre Bakery, Detroit, MI
Make this dish before you do any cooked asparagus dishes, at the start of the season when you get pristine spears. At first glance, the dish looks kind...
Author: Joshua McFadden
This recipe is from Eben Freeman, bartender of Tailor Restaurant in New York City. The drink tastes best when served very cold, so Freeman recommends making...
Author: Eben Freeman
From Cooking Light, July, 2007. "Sear the scallops while the orzo cooks. Serve this easy but impressive meal with a green salad, garlic bread, and a crisp...
Author: picky-picky
This fragrant, hearty stew is traditionally cooked in an earthenware dish on the stove-top, but a slow cooker does the job almost as well.
Author: Anna Francese Gass
It doesn't take much to make slender, tender green beans memorable-lemon zest and orange zest warmed in olive oil provide sensational sparkle.
Author: Lillian Chou
Chop up a lemon-flesh, rind, and all-and stir it into an herby salsa to spoon over sweet charred scallops.
Author: Alison Roman
Author: Maggie Ruggiero
Author: Jennifer Wickes
Author: Ardie A. Davis
Poach quince in rosé with a dash of cocktail bitters and a few warm spices, then assemble into a tart with almond paste using an upside-down, Tatin-style...
Author: Claire Saffitz
The one-two punch of citrus zest and juice balances all that anchovy richness in our new favorite dressing recipe for spring veg.
Author: Alon Shaya
Author: Mary McCartney
This Middle Wastern limonana recipe is a bright-green combination of lemon and mint inspired by the drinks found on tables throughout the Middle East.
Author: April White
Author: Rose Levy Beranbaum
Author: Inez Holderness
Author: Bruce Aidells
Low-acid Meyer lemons make the citrus flavor of these bars especially vibrant.
Author: Sara Kate Gillingham
This is a great salad to make when you have leftover grilled salmon.
Author: Mark Bittman
"Superfine angel hair and delicate scallops are coated with a light lemon, white wine and caper sauce. Make it a Meal: Serve with a crisp Sauvignon Blanc...
Author: Manami
This is a fantastic and different way to roast potatoes. It's great with grilled or roasted chicken and was featured in Martha Stewart Living with trout....
Author: annbb
These quick, buckwheat pancakes are brightened with the addition of lemon zest. Use whatever caviar you prefer and your budget will allow.
Author: Kay Chun
Fresh herbs infuse this buttery lemon cake with floral flavor that beautifully complements swirls of sweet strawberry jam.
Author: Samantha Seneviratne
Author: Dan Swinney
From Kimberly Tessmer, R.D., L.D. from a magazine which described this as: "a heart-healthy meal that tastes as good as it looks."
Author: Oolala
The herbaceous and tangy blend of spices in za'atar lend a unique bright flavor to this colorful salad.
Author: Mindy Fox
Sour cherries seem to be an elusive fruit. Finding them fresh in the supermarket is nigh on impossible and finding them at a greengrocer or farmers market...
Author: Edd Kimber
Crab is an old favorite of mine. This dish has such fresh clean flavors, and is best eaten with fresh crusty bread and a glass of chilled white wine.
Author: James Tanner
Editor's note: This recipe is adapted from Gabrielle Carbone, coproprietor of The Bent Spoon ice cream parlor in Princeton, New Jersey. These peels add...
Author: Gabrielle Carbone
Make and share this Greek Lemon and Orzo Soup recipe from Food.com.
Author: Sandi From CA